Chicken Noodle Soup

Method

1. 1
   • olive oil 2 tbsp
   • onion 1
   • carrot 3
   • celery stalk 3

   Soften the vegetables — Heat the olive oil in a large pot and soften the onion, carrot, and celery for 8 minutes.

   ⏱8 min
2. 2
   • garlic 3

   Add the garlic — Stir in the garlic and cook for 1 minute until fragrant.

   ⏱1 min
3. 3
   • chicken stock 1½ l
   • chicken breast 400 g
   • bay leaf 2
   • dried thyme 1 tsp

   Simmer the chicken in stock — Pour in the chicken stock, add the whole chicken breasts, bay leaves, and thyme, and season. Simmer gently for 15 minutes until the chicken is cooked through.

   ⏱15 min
4. 4
   • chicken breast 400 g

   Shred the chicken — Lift out the chicken, shred it with two forks, and return it to the pot.

5. 5
   • egg noodles 150 g
   • fresh parsley 3 tbsp

   Cook the noodles — Add the egg noodles and simmer for 8 minutes until tender. Stir through the parsley and serve hot.

   ⏱8 min